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Mar 4, 2013

Decadent Glazed Meyer Lemon Pound Cake Recipe

I had a sudden craving last week for a lemony treat. I thought about cookies, cupcakes, drinks and ended up deciding on pound cake. I searched recipes online and came across one by Martha Stewart. I used her recipe as a guide, but I tweaked it a bit. Instead of using standard lemons, I used organic Meyer lemons. I also used whole buttermilk instead of low-fat. I can't make a cake without pure vanilla extract, so I added some to mine. She used unsalted butter, I used salted. I also added some extra zest and vanilla extract to the glaze. The end result was moist, rich, melt-in-your-mouth, lemony goodness. The whole family loved it and I plan to make it again in the near future. I might make them as end-of-the-year gifts for the girls' teachers.

I shared the photos of my yummy cakes on Instagram, Facebook and Twitter and received a lot of requests to share the recipe. Check it out below:
What you need:

1 cup (2 sticks) salted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
3/4 cup whole buttermilk
Zest of 3 Meyer lemons
1/3 cup fresh, organic Meyer lemon juice (about 4 lemons)
1 1/2 teaspoons fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

For the Lemon Glaze you will need:
2 cups of powdered sugar
1/2 teaspoon of pure vanilla extract
4-5 tablespoons of Meyer lemon juice
1/2 teaspoon Meyer lemon zest

How to make it: 

Preheat oven to 350 degrees, with rack in lower position. Butter and flour two standard size loaf pans or one tube pan.

Zest your lemons before you juice them. In a small bowl, combine buttermilk with Meyer lemon zest and juice. In a medium bowl, mix together flour, salt, baking powder, and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not over mix). The batter will be very fluffy and thick.

Divide batter evenly between pans and smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

While cakes are cooling, mix all of the glaze ingredients together. You can start with 3 tablespoons of lemon juice and add more as needed. You don't want your glaze super thin, just runny enough to *glaze* the cakes.
Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

The glaze hardens up and the added zest gives it a stronger lemon flavor. I promise you that both loaves won't last long! Let me know if you try this recipe.
Shelly, Mom Files


  1. So glad you shared this recipe! This cake looked so delish when I saw it on IG.

  2. OMG that looks soooo goood! Can't wait to try the recipe!

  3. I can smell and taste this through the screen!!! *mouth water*


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